Sweet Potato-Apple Stew with Turkey
From the American Institute for Cancer Research

1 Tbsp. canola oil
1 medium onion, chopped
1 large carrot, cut in 3/4-inch thick slices
1 rib celery, cut in 3/4-inch slices
1 small rutabaga, peeled and cut in 1-inch pieces
1 1/2 cups fat-free, reduced-sodium chicken broth or vegetable broth
1 bay leaf
2 Crispin or Red Delicious apples, peeled and cut in 1-inch pieces
2 medium sweet potatoes or yams, peeled and cut in 3/4-inch half-moon slices
2 cups diced cooked turkey breast
1/2 cup fresh, frozen or dried cranberries
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1/3 cup chopped toasted almonds (optional)

Preheat oven to 375 degrees.

In small Dutch oven, heat oil over medium-high heat. Add onion and sauté until tender, about 4 minutes. Stir in carrot, celery and rutabaga. Cover tightly and cook over medium-low heat about 10 minutes.

Add broth and bay leaf and cover. Transfer to oven. Bake 10 minutes.

Stir in apples, sweet potatoes, turkey, cranberries and thyme. Cover and bake until vegetables are tender and turkey is heated through, about 15 to 20 minutes.

Remove bay leaf. Season with salt and pepper, if desired. Garnish with almonds, if desired. Serve over hot brown rice or whole-grain noodles.

Makes 6 servings.

Per serving: 232 calories, 4 g. total fat (less than 1 g. saturated fat), 32 g. carbohydrate, 17 g. protein, 5 g. dietary fiber, 98 mg. sodium.